Chicken Stock Recipe Notes

Introduction

• Exploring how to make chicken stock
• Simple enough for anyone to do

Why Use a Whole Chicken?

• Buying chicken bones separately is expensive (3-5 dollars for little bones)
• Whole chicken costs about 5-6 dollars
• Whole chicken includes:
  • 2 breasts
  • Legs
  • Wings
• Economical choice vs. buying boneless, skinless chicken breasts

Preparing the Chicken

1. Remove the legs:
   • Make a small incision on the skin
   • Pop the leg joint to detach
2. Remove the breast:
   • Follow the bone with your knife, scraping along it
   • Repeat on the other side
   • Keep skin if desired

Cleaning and Sanitizing

• Sanitize cutting board with bleach water (1 gallon water + 1/4 cup bleach)
• Clean knives and hands thoroughly

Ingredients for Stock

• Vegetables:
  • Celery (roughly chopped)
  • Onion (roughly chopped)
  • Leeks (avoid green parts for chicken stock)
  • Carrots (peeled and roughly chopped, use sweet carrots if possible)
• Seasoning:
  • Fresh thyme (floral flavor)
  • 14 peppercorns
  • 3-4 bay leaves

Cooking Process

1. Place bones and prepared vegetables in a pot
2. Fill with cold water
3. Bring to a boil, then reduce to a simmer
4. Cook for 4-5 hours
5. Drain the stock and discard vegetables and bones

Storage and Usage

• Refrigerate stock overnight
• Scoop off fat that rises to the top
• Store in small containers for longer use (up to several months in the freezer)
• Note: Do not add salt to the stock; add it when using the stock in dishes

Conclusion

• Making chicken stock from a whole chicken is economical and flavorful
• Avoid buying small bones for stock
• Encourage experimentation and feedback on preparation

Enjoy your homemade chicken stock!